Adequate glazing (6-10%) of fish fillets prior to frozen storage protects the final product from dehydration, oxidation and quality loss. Excessive glazing (>12%) on the other hand may significantly affect the economic value and end user satisfaction of frozen fish fillets. This paper describes the optimization, validation and application of a gravimetric procedure for the quantification of the...

This Standard Reference Material (SRM) is a frozen fish tissue homogenate that was prepared from fish collected from Lake Michigan, and is intended primarily for use in evaluating analytical methods for the determination of selected trace elements, methylmercury, total mercury, polychlorinated biphenyl (PCB) congeners, chlorinated pesticides, polybrominated diphenyl ether (PBDE) congeners, perf...

The purpose of the study was to determine the microbiological status of 161 samples cooled and frozen fish products collected from retail markets in the Republic of Bulgaria. The highest total viable counts (TVCs) in cooled fish products were established for silver carp (7.30 log cfu/g), Black sea roach (7.28 log cfu/g) and trout (7.11 log cfu/g), followed by common carp (6.81 log cfu/g), vacuu...

The development of rancidity and its effect on quality loss was studied in frozen horse mackerel (Trachurus trachurus). For that, two different kinds of fish products (whole fish and fillets) were stored at a commercial frozen temperature (-20oC) for up to 12 months and were compared to samples stored at a much low temperature (-80oC). Analyses included: lipid hydrolysis (free fatty acid format...

in this study the effects of gamma irradiation and frozen storage on sensory, chemical and microbial quality of fish fillets was investigated. hypophtalmyctis molitrix were equally divided to 12 fillests, then these 12 fillets were equally arranged in 4 groups (1-4). one group considered as control with no treatment and the other 3 groups was treated by 0.75, 3 and 5 kgy of gamma irradiation, r...

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 The slurry ice technology has shown profitable advantages when employed instead of traditional flake ice for the manufacture of chilled aquatic species. The present work is aimed at evaluating the effect of slurry ice as a preliminary treatment prior to frozen storage. For it, specimens of a small pelagic fatty fish species (sardine; Sardina pi...

Glazing is a process used to reduce undesirable drying or dehydration of fish during frozen or cold storage. To evaluate the effect of the time/ temperature binomial of the cryogenic frozen tunnel in the amount of glazing watera Central Composite Rotatable Design was used, with application of the Response Surface Methodology. The results reveal that the time/ temperature obtained for pink cusk-...

The effect of aqueous solution of citric acid (CA) on the lipid stability of the European catfish (Silurus glanis) fillets during frozen storage (up to 6 months) was investigated. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides and TBA) and complemented by the measurement of expressible moisture and sensory evaluation (flesh odor, consistency and f...

BACKGROUND Sushi is a traditional Japanese cuisine enjoyed worldwide. However, using raw fish to make sushi may pose risk of certain parasitic infections, such as anisakidosis, which is most reported in Japan. This risk of infection can be eliminated by freezing fish; however, Japanese people are hesitant to freeze fish because it is believed that freezing ruins sushi's taste. METHODS A rando...